Arroz con Pollo, or chicken with rice, is a quintessential dish found in many Latin American cultures, each region boasting its own unique twist. Puerto Rican Arroz con Pollo stands out with its vibrant flavors, a symphony of sofrito, sazón, and the distinctive tang of beer or wine. While traditionally a labor of love simmered on the stovetop for hours, this Instant Pot version delivers that same authentic taste in a fraction of the time. Prepare to embark on a culinary journey to the island of enchantment with this incredibly easy and delicious recipe!
**Why the Instant Pot is Perfect for Arroz con Pollo**
The Instant Pot isn’t just a trendy kitchen gadget; it’s a game-changer for busy weeknights. Here’s why it excels at creating Arroz con Pollo:
* **Speed:** What would normally take hours on the stovetop is reduced to a mere fraction of the time, thanks to the pressure cooking magic.
* **Flavor Infusion:** The sealed environment of the Instant Pot intensifies the flavors, allowing the chicken and rice to fully absorb the deliciousness of the sofrito, sazón, and other seasonings.
* **Tender Chicken:** The pressure cooking ensures incredibly tender and juicy chicken that falls right off the bone.
* **One-Pot Wonder:** Less cleanup! Everything cooks in one pot, minimizing the dishes.
* **Consistent Results:** The Instant Pot’s precise temperature control leads to consistently perfect rice, eliminating the guesswork involved in stovetop cooking.
**The Key Ingredients: Building the Flavor Foundation**
Before we dive into the recipe, let’s talk about the essential ingredients that make Puerto Rican Arroz con Pollo so irresistible:
* **Chicken:** Bone-in, skin-on chicken thighs are highly recommended. The bones add richness to the broth, and the skin renders beautifully, adding flavor and moisture. You can also use a whole chicken cut into pieces.
* **Rice:** Medium-grain rice is the traditional choice for Arroz con Pollo. It absorbs the flavors well without becoming mushy. Long-grain rice can also be used, but it might require slightly less liquid.
* **Sofrito:** This aromatic base is the heart of Puerto Rican cuisine. It’s a blend of onions, bell peppers (usually green), garlic, cilantro, and ají dulce peppers (if available). You can find pre-made sofrito in some supermarkets, or you can easily make your own (recipe below!).
* **Sazón:** A packet of sazón is a must-have for authentic flavor. It’s a seasoning blend typically containing annatto (for color), cumin, coriander, garlic powder, and oregano. Look for it in the Latin American section of your grocery store.
* **Tomato Sauce:** Adds a touch of acidity and sweetness to the dish.
* **Chicken Broth:** The liquid base for cooking the rice. Use low-sodium broth to control the salt level.
* **Beer or Wine:** A splash of beer (like a light lager) or dry white wine adds a depth of flavor and acidity that complements the other ingredients. If you prefer not to use alcohol, you can substitute with more chicken broth.
* **Olives and Capers:** These briny additions provide a salty and tangy counterpoint to the richness of the dish. Manzanilla olives stuffed with pimentos are the most common choice.
* **Pimientos:** These sweet, roasted red peppers add a touch of sweetness and color. You can find them jarred or canned.
* **Goya Recaito:** A blend of cilantro, culantro, onions, green peppers and garlic. It comes in a can. A staple in Puerto Rican cuisine.
**Making Sofrito from Scratch (Optional but Recommended)**
While you can buy pre-made sofrito, making your own is surprisingly easy and results in the freshest, most flavorful base for your Arroz con Pollo. Here’s a simple recipe:
* 1 medium onion, roughly chopped
* 1 green bell pepper, roughly chopped
* 4-6 cloves garlic, roughly chopped
* 1/2 cup cilantro leaves
* 2-3 ají dulce peppers (optional, but highly recommended if you can find them)
Instructions:
1. Combine all ingredients in a food processor or blender.
2. Pulse until finely chopped and forms a paste. Don’t over-blend, or it will become too watery.
3. Use immediately, or store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
**Instant Pot Puerto Rican Arroz con Pollo Recipe**
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 35 minutes (including pressure building and release)
**Ingredients:**
* 2 tablespoons olive oil
* 2-3 lbs bone-in, skin-on chicken thighs (or a whole chicken cut into pieces)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 4 cloves garlic, minced
* 1/2 cup sofrito (homemade or store-bought)
* 1 (8 ounce) can tomato sauce
* 1 packet sazón with achiote
* 1 tablespoon Goya Recaito
* 1 teaspoon dried oregano
* 1/2 teaspoon cumin
* 1/4 teaspoon turmeric (optional, for extra color)
* 2 cups medium-grain rice, rinsed
* 3 cups chicken broth
* 1/2 cup beer or dry white wine (optional, substitute with more broth if desired)
* 1/2 cup pimiento-stuffed green olives, halved
* 1/4 cup capers, drained
* 1 (4 ounce) jar diced pimentos, drained
* Fresh cilantro, chopped, for garnish
**Equipment:**
* Instant Pot (6-quart or larger)
* Large bowl
* Measuring cups and spoons
* Wooden spoon or spatula
**Instructions:**
**Step 1: Prepare the Chicken**
1. In a large bowl, season the chicken thighs generously with salt and pepper. Make sure to get seasoning under the skin, where possible.
**Step 2: Sear the Chicken (Important for Flavor!)**
1. Turn on your Instant Pot and select the ‘Sauté’ function. Heat the olive oil in the pot.
2. Once the oil is hot, add the chicken thighs in batches, skin-side down, and sear for 3-4 minutes per side, or until golden brown. Don’t overcrowd the pot; sear in batches to ensure proper browning. Browning the chicken is crucial for developing deep, rich flavors in the final dish. The browned bits that stick to the bottom of the pot (fond) will deglaze and add incredible flavor to the rice.
3. Remove the chicken from the Instant Pot and set aside.
**Step 3: Build the Flavor Base**
1. Add the chopped onion and bell pepper to the Instant Pot. Sauté for 3-5 minutes, or until softened and slightly translucent, scraping up any browned bits from the bottom of the pot.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the sofrito, tomato sauce, sazón, recaito, oregano, cumin, and turmeric (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
**Step 4: Add the Rice and Liquid**
1. Add the rinsed rice to the Instant Pot and stir to coat it with the sofrito mixture.
2. Pour in the chicken broth and beer or wine (if using). Stir well to combine.
3. Use a wooden spoon or spatula to deglaze the bottom of the pot, ensuring that no rice or browned bits are stuck. This will prevent the ‘Burn’ warning.
**Step 5: Add the Chicken Back In**
1. Gently place the seared chicken thighs on top of the rice mixture. Try to arrange them in a single layer, without overcrowding.
**Step 6: Pressure Cook**
1. Close and lock the Instant Pot lid, ensuring the pressure release valve is set to the ‘Sealing’ position.
2. Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time to 8 minutes. (This time may need to be adjusted slightly depending on your Instant Pot model and the size of your chicken thighs. For larger thighs, you may need to add 1-2 minutes.)
**Step 7: Natural Pressure Release**
1. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15 minutes. This means you don’t touch the pressure release valve and let the pressure dissipate on its own. Natural pressure release helps to ensure that the rice cooks evenly and doesn’t become mushy.
2. After 15 minutes of natural pressure release, carefully release any remaining pressure by turning the pressure release valve to the ‘Venting’ position. Be cautious of the steam that will escape.
**Step 8: Finishing Touches**
1. Once all the pressure is released, carefully open the Instant Pot lid.
2. Gently fluff the rice with a fork. Be careful not to over-stir, as this can make the rice mushy.
3. Stir in the olives, capers, and diced pimientos.
**Step 9: Serve and Enjoy!**
1. Garnish with fresh chopped cilantro.
2. Serve hot and enjoy your delicious Instant Pot Puerto Rican Arroz con Pollo! This dish is fantastic on its own, or you can serve it with a side of tostones (fried plantains) or a simple salad.
**Tips and Variations**
* **Adjusting the Liquid:** The amount of liquid can vary depending on your Instant Pot and the type of rice you use. If the rice is too wet after cooking, you can remove the lid and let it simmer for a few minutes to evaporate excess liquid. If the rice is too dry, add a little more chicken broth and cook for another minute or two under pressure.
* **Using Different Cuts of Chicken:** While bone-in, skin-on chicken thighs are recommended for the best flavor, you can also use boneless, skinless chicken thighs or chicken breasts. If using chicken breasts, reduce the cooking time to 6-7 minutes to prevent them from drying out.
* **Adding Vegetables:** Feel free to add other vegetables to your Arroz con Pollo, such as peas, carrots, or corn. Add them along with the rice.
* **Spice Level:** Adjust the amount of sazón or add a pinch of cayenne pepper to increase the spice level.
* **Making it Vegetarian:** For a vegetarian version, substitute the chicken with chickpeas or other beans. Use vegetable broth instead of chicken broth.
* **Storing Leftovers:** Leftover Arroz con Pollo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
**Troubleshooting**
* **’Burn’ Warning:** The ‘Burn’ warning on the Instant Pot indicates that the food at the bottom of the pot is overheating. To prevent this, make sure to deglaze the pot properly after sautéing the vegetables and before adding the rice. Also, ensure that there is enough liquid in the pot.
* **Mushy Rice:** Overcooking the rice is the most common cause of mushy rice. Make sure to follow the cooking time guidelines and allow for a natural pressure release.
* **Dry Rice:** If the rice is dry, it may not have had enough liquid. Add a little more chicken broth and cook for another minute or two under pressure.
* **Chicken Not Cooked Through:** Ensure that the chicken reaches an internal temperature of 165°F (74°C). If the chicken is not fully cooked, you can cook it for a few more minutes under pressure.
**Why This Recipe Works**
This recipe is a testament to the efficiency and flavor-enhancing capabilities of the Instant Pot. By searing the chicken, you create a foundation of deep, savory notes that permeate the entire dish. The sofrito, a cornerstone of Puerto Rican cuisine, infuses the rice and chicken with its vibrant blend of aromatics. The pressure cooking process ensures that the chicken becomes incredibly tender and that the rice absorbs all the delicious flavors. The natural pressure release allows the rice to cook evenly and prevents it from becoming mushy. The addition of olives, capers, and pimientos provides a delightful salty and tangy counterpoint to the richness of the dish. This Instant Pot Arroz con Pollo is a harmonious blend of flavors and textures that will transport you to the sunny shores of Puerto Rico.
**Nutritional Information (Approximate, per serving)**
* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g
* Fiber: 2-4g
**A Taste of Puerto Rico, Simplified**
This Instant Pot Puerto Rican Arroz con Pollo recipe is a testament to the fact that you don’t need to spend hours in the kitchen to enjoy authentic, flavorful cuisine. With the help of the Instant Pot, you can create a truly impressive and satisfying meal in a fraction of the time. So gather your ingredients, embrace the vibrant flavors of Puerto Rico, and get ready to experience a culinary fiesta in minutes! Buen provecho!
Enjoy this easy, delicious and flavorful one-pot Arroz con Pollo, Puerto Rican style. It’s a great meal to put together with minimal prep time.
**Suggested variations:**
* Add a can of pigeon peas for a traditional touch.
* Top it with fried sweet plantains (platanos maduros) for sweetness
* Sprinkle with chopped parsley in addition to cilantro
**Serving Suggestions:**
Serve as a main course with a side salad. A simple green salad or a tomato and avocado salad are perfect accompaniments.
This Arroz con Pollo is excellent served with a crispy ensalada verde, tostones or maduros and it’s a crowd favorite for large gatherings.